Signature Chicken Chukka

Signature Chicken Chukka



Let me tell you, chicken chukka was what I hated the most, until one day when I discovered my own recipe. The 'naadan' version includes a lot of onions sautéed and the chicken is cooked along with basic ingredients like ginger garlic paste, tomatoes and other basic ingredients used to prepare a chicken curry. I am not a fan of the Kerala Style Chicken Chukka.

Ever since I have ordered from kerala restaurants, I started hating this dish even more until one day I discovered Chicken Chukka is a Mangalorean dish and is nothing like that I have had all this while.

Oh boy the flavors are legit! I was wondering why haven't I ever tried the Mangalore style of preparing Chicken Chukka. Basically the fresh chicken, the sautéed spices that are ground, coconut and ghee is what takes the flavors of this dish to the next level. The warm notes of the dried red chilli is what brings out the kick in this dish. Even though the ingredients might be so basic but the flavor delivery is on point! My hubster was raving about how delicious it tasted all day the first time I tried it! 😍

Chicken Chukka aka Chicken Sukka being a semi gravy dish which brings aromatic flavors from the spices to bring out the flavors in the chicken, accompanied by fresh coconut and ghee, the combination is just mind blowing. The combo of coconut with chicken never goes out of fashion! Here is another of my favorite recipe - Payyoli Chicken. 

This semi gravy dish goes about with almost anything chappathi, dosa, paratta etc. To make things easier, this recipe isn't the authentic version, I tweaked it to make it instantly keeping in mind that the flavors stay intact. So let's go make some easy Homemade Chicken Chukka. 


Ingredients :

  • 900 gms Chicken (cut into small pieces) 
  • 3-4 dry red chilli
  • 1 tbsp Coriander seeds
  • 1 tsp Fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp Garam masala / 2 cardamom, 2 cloves and a cinnamon stick. 
  • 4 tsp Kashmiri Red chilli powder 
  • 1/4 tsp Turmeric powder 
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • Salt 
  • 1 tbsp lemon juice
  • 1 medium Onion, roughly chopped
  • 1 tbsp ghee
  • 1 medium Onion, sliced
  • 1 small tomato, chopped
  • 4 tbsp grated coconut 
  • Curry leaves
  • 1/4 tsp Garam masala
  • 1 tsp ghee

Instructions:

  1. Marinate chicken with Kashmiri red chilli powder, Turmeric powder, ginger garlic paste, salt and lemon juice. 
  2. In a pan, dry roast the spices - dry chilli, Coriander seeds, Fenugreek seeds, cumin seeds, cloves, cardamom and cinnamon. 
  3. In a blender, drop in your roughly chopped onions, the roasted spices and grated coconut. 
  4. In a pan, add a tbsp of ghee and Sautee the sliced onions and some curry leaves witb some salt. 
  5. Once translucent, add in your chopped tomatoes and sauté. 
  6. Once the tomato has softened, add in your marinated chicken and allow to cook closed using a lid for 15 minutes, turning over occasionally. 
  7. Next add in your ground paste and cook for 5 minutes until the water oozed out from the chicken evaporates and ghee starts separating from the masala. 
  8. Check for salt and finally finish off with a sprinkle of Garam masala and drop in a tsp of ghee. 

Notes :

Please prepare this dish in ghee itself to help bring out the authentic flavors. 


Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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1 Comments

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